BBQ Shrimp on Cheddar Grits with Creamy Corn Sauce

In our version of shrimp and grits, a classic Southern dish, we've spiced things up with red onion, fresh thyme and sharp cheddar cheese.

Level:
Moderate

Serves:
4

Ingredients

.67 c. heavy cream

½ c. canned Mexicorn or regular kernel corn

¼ c. red onion

2 tsp. fresh thyme leaves

¼ tsp. dried thyme

1 c. milk

1 c. water

½ c. quick grits

½ tsp. Worcestershire sauce

½ tsp. salt

¼ tsp. Hot pepper sauce

1 c. sharp Cheddar cheese

24 large shrimp

⅓ c. barbecue sauce

Directions

In small saucepan, bring heavy cream, corn, red onion and 1/2 tsp. of the thyme to a boil; cover and simmer 5 minutes. Uncover and cook 2 minutes longer until corn mixture is creamy and slightly thickened. Remove from heat; keep covered.

In a medium saucepan, bring milk and water to a boil. Slowly whisk in grits. Reduce heat to low, cover and cook 5 minutes, whisking once, until thickened. Stir in Worcestershire sauce, salt, hot pepper sauce, and cheese until cheese is melted.

While grits are cooking, thread shrimp on skewers to prevent shrimp from curling. Mix barbecue sauce and remaining 1 1/2 tsp. thyme and brush over shrimp. Broil or grill on a stove top grill pan 2 to 3 minutes per side until cooked through. To serve spoon corn sauce over shrimp and grits.